Garlic drying processing method

A processing method and drying technology, applied in the fields of food preservation, fruit and vegetable preservation, food science, etc., can solve the problems of poor quality and long drying time of garlic, and achieve the effects of high production efficiency, bright color and shortened drying time.

Inactive Publication Date: 2019-03-29
CHINA AGRI UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] In order to solve the current problems of long drying time and poor quality of garlic, the invention discloses a quick drying method for garlic, which includes the following steps:

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] A kind of rapid drying processing method of garlic comprises the following steps:

[0018] (1) Select fresh and mildew-free garlic and store it at an ambient temperature of (-4±1)°C;

[0019] (2) select step (1) for use without germination, garlic without mildew, peeled, sliced, and sliced ​​thickness is 2mm;

[0020] (3) Lay the cut garlic single-layer sheet on the temperature-humidity hot-air drying tray, and carry out temperature-humidity hot-air drying. Wherein, the drying temperature of the first drying stage is 50° C. and the drying relative humidity is 30%. In the 30th minute, enter the second drying stage, the drying temperature is 50° C., and the drying relative humidity is 20%. When the moisture content of the garlic is reduced to 8%, the drying is stopped to obtain garlic flakes.

[0021] (4) Cool the dried garlic slices to normal temperature and pack them for storage.

Embodiment 2

[0023] A kind of rapid drying processing method of garlic comprises the following steps:

[0024] (1) Select fresh and mildew-free garlic and store it at an ambient temperature of (-4±1)°C;

[0025] (2) select step (1) for use without germination, garlic without mildew, peeled, sliced, and sliced ​​thickness is 3mm;

[0026] (3) Lay the cut garlic single-layer sheet on the temperature-humidity hot-air drying tray, and carry out temperature-humidity hot-air drying, wherein, the drying temperature of the first drying stage is 60° C., and the drying relative humidity is 30%. In the 30th minute, enter the second drying stage, the drying temperature is 60° C., and the drying relative humidity is 20%. When the moisture content of the garlic is reduced to 8%, the drying is stopped to obtain garlic flakes.

[0027] (4) Cool the dried garlic slices to normal temperature and pack them for storage.

Embodiment 3

[0029] A kind of rapid drying processing method of garlic comprises the following steps:

[0030] (1) Select fresh and mildew-free garlic and store it at an ambient temperature of (-4±1)°C;

[0031] (2) select step (1) for use without germination, garlic without mildew, peeled, sliced, and sliced ​​thickness is 4mm;

[0032] (3) Spread the cut garlic single-layer slices on the temperature-humidity hot-air drying tray, and carry out temperature-humidity hot-air drying, wherein, the drying temperature of the first drying stage is 65° C., and the drying relative humidity is 40%. In the 30th minute, enter the second drying stage, the drying temperature is 65°C, and the drying relative humidity is 30%. When the drying reaches the third hour, enter the third drying stage, and the drying relative humidity is 20%. Stop drying when reduced to 8%, obtain garlic flakes.

[0033] (4) Cool the dried garlic slices to normal temperature and pack them for storage.

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PUM

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Abstract

The invention discloses a garlic drying processing method, which belongs to the technical field of agricultural product processing. The processing method comprises the following steps: (1) selecting fresh, non-corrosive garlic and storing the garlic at low temperature environment; (2) selecting garlic without germinating or mildew, and peeling and slicing the garlic; and (3) putting the cut garlicinto a hot air dryer based on integrated control of temperature and humidity, and using a temperature and humidity stage control process for drying. The garlic has a short storage period and is proneto mildew, and nutrients such as allicin are easily lost during processing. The method aims to improve processing technology, shorten drying time, increase allicin retention rate, and ensure the drying quality. The method is simple, clean, and health.

Description

technical field [0001] The invention belongs to the technical field of agricultural product processing, in particular to a method for drying and processing garlic. Background technique [0002] Garlic is also called garlic head and single garlic. It has a strong garlic smell and a spicy taste. It is a cooking seasoning that is often eaten in daily life. . Studies have found that effective active ingredients such as alliin and allicin in garlic can prevent and treat cardiovascular diseases, lower blood lipids, resist oxidation, resist myocardial ischemia, and prevent and treat diabetes, tumors and other diseases. China is the world's largest garlic producer and exporter, with garlic production accounting for more than 70% of the world's total output, with a planting area of ​​about 700,000 hectares, accounting for more than 60% of the global garlic planting area, ranking first in the world. [0003] The seasonality of garlic production is strong, the harvest period is conce...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/02
CPCA23B7/0205
Inventor 刘嫣红廖倩郑志安高振江潘亚峰张鹏李高飞袁彬江亚杰朱俊朋朴亭亭
Owner CHINA AGRI UNIV
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